Toasted Pine Kernel Sauce for Roast Wild Boar or Pork

Apicius 8.1.4

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

A stunning mixture, reminiscent of a satay sauce, with a wonderful toasted pine nut flavour and intense combination of spices that is typical of many of the Roman dipping sauces. Use it as a dip for roasted pork or (if you can get it) wild boar.


  • 100 g pine kernels
  • 1 heaped tsp cumin seeds
  • 1 level tsp


Place the pine kernels in a dry frying-pan and put on a medium heat. Toss and shake the pan regularly until they are an even light brown. Do not burn them as they will taste bitter. Reserve and cool. In the same pan put the cumin and celery seed and roast them until they give off their flavour. Grind in a mortar or coffee grinder with plenty of pepper. Put the herbs, saffron and the pine kernel